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Lemon Lavender Cheesecake Topped with Honeycomb

Lemon Lavender Cheesecake Topped with Honeycomb Bliss

Experience the elegance of Lemon Lavender Cheesecake Topped with Honeycomb, a vegan delight infused with zesty lemon and fragrant lavender.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Gluten-free options available
  • 0.5 cups Sugar Consider coconut sugar for lower glycemic
  • 0.25 teaspoons Salt Opt for sea salt
  • 0.5 cups Vegan Butter Coconut oil can be substituted
For the Filling
  • 2 tablespoons Culinary Lavender Ensure it's food-grade
  • 0.5 cups Lemon Juice Freshly squeezed is ideal
  • 8 ounces Cream Cheese (Vegan) Cashew cream is a nut-based alternative
  • 0.5 cups Sour Cream (Dairy-Free) Coconut yogurt can be used
  • 1 tablespoons Lemon Zest Choose organic lemons
  • 1 teaspoons Vanilla Extract Pure vanilla extract is best
For the Topping
  • 1 cup Honeycomb Crushed nuts can substitute

Equipment

  • springform pan
  • Mixing Bowl
  • electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Prepare a springform pan by lining the bottom with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Melt vegan butter and stir it into the crumb mixture. Press firmly into the bottom of the prepared pan and bake for 10 minutes until golden.
  3. Combine lemon juice with culinary lavender in a saucepan and heat gently for about 10 minutes. Strain the mixture after steeping.
  4. In a large bowl, beat vegan cream cheese until smooth. Gradually incorporate sugar, then add in other filling ingredients, mixing until well combined.
  5. Pour the filling over the cooled crust. Bake in a water bath for 50–60 minutes until set with a slight jiggle.
  6. Once baked, allow the cheesecake to cool for 30 minutes with the oven turned off and the door cracked.
  7. Refrigerate for at least 4 hours or overnight. Before serving, top the cheesecake with honeycomb pieces and garnish.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 180mgFiber: 2gSugar: 22gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Ensure cream cheese and vegan butter are at room temperature for the best texture. Chill overnight for enhanced flavors.

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